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Posted on 7/17/26 at 3:49 pm to AMac
I dont eat any of that, but I did work at a restaurant that boiled crabs, crawfish and shrimp in clean water then dumped into steam table or ice chests, must have been OK since there was a 2 hour wait at the door every night.
to each his own.
I use jar roux for gumbo :)
to each his own.
I use jar roux for gumbo :)
Posted on 7/17/26 at 5:01 pm to highpockets
Restaurants dust their seafood so they can crank out product fast. No soak time means a batch every 10-15 minutes or so.
They sacrifice quality for volume. And a lot of people that buy boiled crawfish at restaurants, especially outside of Louisiana, don’t know shite about frick.
I’ve only paid for crawfish that I didn’t boil once. It was in Breaux Bridge, and they were disappointing.
I boil 4-8 times a season, 2 sacks at a minimum.
I always soak.
Do something right or don’t do it.
They sacrifice quality for volume. And a lot of people that buy boiled crawfish at restaurants, especially outside of Louisiana, don’t know shite about frick.
I’ve only paid for crawfish that I didn’t boil once. It was in Breaux Bridge, and they were disappointing.
I boil 4-8 times a season, 2 sacks at a minimum.
I always soak.
Do something right or don’t do it.
This post was edited on 7/17/26 at 5:35 pm
Posted on 7/17/26 at 5:24 pm to greenbean
quote:
For a man, there's nothing gayer than this.
What makes this gay?
Posted on 7/17/26 at 5:38 pm to wallowinit
quote:
Like I said is for people who don’t know how to boil crawfish so they do that shite and try to cover it up.
I'm pretty sure it goes back to restaurants who were looking for a way to offer multiple "heat" options. Or at least that's when I recall first seeing it back in the 90s around where I live.
Not sure why anyone does it at home, but I think it is related to that and people not understanding how it was done before all this started. I don't elly like it and never have.
quote:
Same with all the bullshite besides corn and potatoes people put in the Crawfish. It’s because their Crawfish are crap.
You'd have to be pretty stupid to actually think that.
People were putting onions in crawfish boils before I was born, and I'm pretty sure I'm older than you.
I saw people using garlic occasionally when I was a kid, though that is not on my list to use.
Mushrooms, though relatively new, soak up that spice in the water and are delicious.
Posted on 7/17/26 at 5:58 pm to mdomingue
Well, sonny boy I’m 69 years old and I have Home movies from before I was born of my family down at the camp that was just down from Berthelot’s on Bayou Sorrel boiling Crawfish on a wood fire.
When I first started helping boil as a little boy, the only thing we had for seasoning were those little bags of Zatarain’s seasoning.
My grandfather had built a camp in the late 1940s. On the weekends, my dad‘s siblings and all of my cousins and us would arrive there at about the same time and the dads would go through the camp looking for snakes and the kids would forage the edge of the Bayou, looking for kindling to make the fire on which we boiled the Crawfish.
You wouldn’t believe how hot a fire you can make with that kind of wood.
My uncle worked at what became Exxon (Standard Oil) and had made a pot to boil the crawfish in, otherwise we would’ve been using a number three wash tub.
I could go on and on about catching and boiling Crawfish stories, but you wouldn’t believe me.
That’s why I’m so confident about my Crawfish boiling abilities.
I can back it up with experience from a tender age.
When I first started helping boil as a little boy, the only thing we had for seasoning were those little bags of Zatarain’s seasoning.
My grandfather had built a camp in the late 1940s. On the weekends, my dad‘s siblings and all of my cousins and us would arrive there at about the same time and the dads would go through the camp looking for snakes and the kids would forage the edge of the Bayou, looking for kindling to make the fire on which we boiled the Crawfish.
You wouldn’t believe how hot a fire you can make with that kind of wood.
My uncle worked at what became Exxon (Standard Oil) and had made a pot to boil the crawfish in, otherwise we would’ve been using a number three wash tub.
I could go on and on about catching and boiling Crawfish stories, but you wouldn’t believe me.
That’s why I’m so confident about my Crawfish boiling abilities.
I can back it up with experience from a tender age.
Posted on 7/17/26 at 6:03 pm to B1rdman15
quote:
Salt on the rim of a longneck is more questionable than salt on the rim of a marg
You actually have seen someone do this? I never have.
I’ve seen old people put salt in their beer glass. Makes the beer fizz again so they can stare at it.
This post was edited on 7/17/26 at 6:11 pm
Posted on 7/17/26 at 7:09 pm to AMac
quote:
It’s like asking for salt on the rim of a margarita. Same concept.
Are you putting salt in your margarita? No it’s not the same concept.
I’m not offended, just disgusted
Posted on 7/17/26 at 7:35 pm to wallowinit
quote:
Well, sonny boy I’m 69 years old
I stand corrected. I am only 64. I rarely say that to anyone these days.
quote:
When I first started helping boil as a little boy, the only thing we had for seasoning were those little bags of Zatarain’s seasoning.
I seem to recall using a galvanized garbage can (one just for that purpose) to boil in with a homemade wire basket inside.
quote:
You wouldn’t believe how hot a fire you can make with that kind of wood.
I would. But we always used a propane burner, even back then.
quote:
I could go on and on about catching and boiling Crawfish stories, but you wouldn’t believe me.
I actually probably would. We used to use those pyramid-style nets.
Can't tell how many times I picked one up only to freak out because a snake was in it.
But let me ask you, did you not also put onions in your boils? We always did.
Also apologies for being a cranky old man, I'm sure you can relate
Posted on 7/17/26 at 8:28 pm to wallowinit
quote:
I have Home movies from before I was born
quote:
I’m 69 years old
At least make up something remotely believable lmao
Posted on 7/17/26 at 9:24 pm to JohnnyKilroy
quote:quote:
I have Home movies from before I was born
quote:
I’m 69 years old
At least make up something remotely believable lmao
I have home movies from before I was born; I'm only 5 years younger than him, and we were dirt poor. This is entirely believable. Standard 8 mm home movie cameras were readily available starting in 1932.
Posted on 7/17/26 at 10:01 pm to mdomingue
Well, I’m not cranky. I have a very good life and I’m very happy even though my wife died 2 1/2 years ago.
I have zero patience for dumbasses, especially those spouting Marxist ideologi es.
Marxism is so woven into the fabric of our society that people don’t even realize what they’re saying and they need to be called out and shamed for it and that is my job.
Yeah, at some point, we had stacks of those nets. I have so many stories about running those nets and yeah snakes oh my God.
I remember when I was single digits old my mom and one of the neighbor moms would take us kids across the river off of 190 and we Crawfished in the ditches alongside the road.
When I was a young teenager, I swam in fields that were flooded over my head, checking those nets.
I have scooped up sacks and sacks of Crawfish that were crossing the road from one field to the other. The road and the ground was just covered with Crawfish.
I knew Ricky Phillips when we were kids. His mom taught me two years in grade school. I think it’s only he and Michael left, but that was a family of some of the finest folks you will ever meet.
I remember when Ricky started Crawfishing. He left his daddy‘s electrical business and the next thing I knew he was sinking boats at the landing full of Crawfish.
I still have one of his vinyl albums that he left after a party at our house around the year 1974. I told him I had it, but he acted like he wasn’t interested in it and i never got it to him.
I actually think it was Ricky who told us about the dust. And it was good, but it just turned into too much trouble and it wasn’t THAT good so I quit doing it because my Crawfish are good enough.
When we would go to our camp, again in the early 60’s, we would stop at Bertha lot on the way in and pick up the Crawfish and they would be three cents or five cents a pound. One year they went up to a dime and I remember my parents and aunts and uncles bitching about it and threatening to boycott.
frick this goddamn phone won’t let me edit Berthelot in the paragraph above
I have tons of epic memories, catching and boiling Crawfish. It is woven into the fabric of my life.
I have zero patience for dumbasses, especially those spouting Marxist ideologi es.
Marxism is so woven into the fabric of our society that people don’t even realize what they’re saying and they need to be called out and shamed for it and that is my job.
Yeah, at some point, we had stacks of those nets. I have so many stories about running those nets and yeah snakes oh my God.
I remember when I was single digits old my mom and one of the neighbor moms would take us kids across the river off of 190 and we Crawfished in the ditches alongside the road.
When I was a young teenager, I swam in fields that were flooded over my head, checking those nets.
I have scooped up sacks and sacks of Crawfish that were crossing the road from one field to the other. The road and the ground was just covered with Crawfish.
I knew Ricky Phillips when we were kids. His mom taught me two years in grade school. I think it’s only he and Michael left, but that was a family of some of the finest folks you will ever meet.
I remember when Ricky started Crawfishing. He left his daddy‘s electrical business and the next thing I knew he was sinking boats at the landing full of Crawfish.
I still have one of his vinyl albums that he left after a party at our house around the year 1974. I told him I had it, but he acted like he wasn’t interested in it and i never got it to him.
I actually think it was Ricky who told us about the dust. And it was good, but it just turned into too much trouble and it wasn’t THAT good so I quit doing it because my Crawfish are good enough.
When we would go to our camp, again in the early 60’s, we would stop at Bertha lot on the way in and pick up the Crawfish and they would be three cents or five cents a pound. One year they went up to a dime and I remember my parents and aunts and uncles bitching about it and threatening to boycott.
frick this goddamn phone won’t let me edit Berthelot in the paragraph above
I have tons of epic memories, catching and boiling Crawfish. It is woven into the fabric of my life.
This post was edited on 7/17/26 at 10:05 pm
Posted on 7/17/26 at 10:04 pm to wallowinit
Never had em dusted.
Posted on 7/17/26 at 10:08 pm to fr33manator
Please tell me that is AI. It's India but JFC.
Posted on 7/17/26 at 10:16 pm to Harry3
You should try it. The original recipe that was given to me around 1973 was equal parts, cayenne pepper and onion powder and then you took an amount of sugar equal to half the volume of the onion powder and cayenne pepper and mix it all together and sprinkled it on the crawfish .
We would use ice chests and put a layer of Crawfish down several inches deep and sprinkle the dust on it. Put another layer down. Sprinkle the dust and do that until the ice chest was full. We would cover it and let it sit a few minutes and then pour it on the table.
The idea was that the sugar would cut the heat from the cayenne and then the onion powder added the flavor with the cayenne, but it was all mixed together. It was really good. The sugar would meltand glaze the mixture on the Crawfish and it would get on your fingers and as you ate the Crawfish the stuff from your fingers got on the Crawfish. That was the idea then anyway. I don’t know what people are doing today.
It just became an extra step that I really didn’t feel like fooling with and it introduced some uncertainty because you had to allow the amount of time the Crawfish cooked while they were in the ice chest and especially back then they weren’t graded so it was even more difficult and I like my Crawfish cooked perfectly.
No one likes Crawfish that fall apart when you peel them.
We would use ice chests and put a layer of Crawfish down several inches deep and sprinkle the dust on it. Put another layer down. Sprinkle the dust and do that until the ice chest was full. We would cover it and let it sit a few minutes and then pour it on the table.
The idea was that the sugar would cut the heat from the cayenne and then the onion powder added the flavor with the cayenne, but it was all mixed together. It was really good. The sugar would meltand glaze the mixture on the Crawfish and it would get on your fingers and as you ate the Crawfish the stuff from your fingers got on the Crawfish. That was the idea then anyway. I don’t know what people are doing today.
It just became an extra step that I really didn’t feel like fooling with and it introduced some uncertainty because you had to allow the amount of time the Crawfish cooked while they were in the ice chest and especially back then they weren’t graded so it was even more difficult and I like my Crawfish cooked perfectly.
No one likes Crawfish that fall apart when you peel them.
Posted on 7/17/26 at 10:33 pm to wallowinit
quote:
as you ate the Crawfish the stuff from your fingers got on the Crawfish.
This is the issue people have.
You should get the flavor from the meat and not from your finger.
Posted on 7/17/26 at 10:45 pm to UptownJoeBrown
quote:
You should get the flavor from the meat and not from your finger.
We did both. We seasoned the Crawfish normally as we cooked them and did the dusting afterwards so you got both.
Ain’t gonna lie they were tasty.
I’ve retired from boiling at the big boils and passed it down to the younger generation.
But hell, I might do it next time I boil for myself for old times sake.
Like I said, though it adds a level of uncertainty to how the Crawfish are cooked and with the price of Crawfish now I really hate to risk a messed up a batch of Crawfish.
Posted on 7/17/26 at 10:56 pm to Swamp Frog x
quote:
Because we take cooking seriously in South Louisiana
Lowkey one of the most nauseatingly pompous demos in the lower 48.
This post was edited on 7/17/26 at 10:56 pm
Posted on 7/17/26 at 11:03 pm to AMac
I'm offended by stupid people
Who am I kidding... I'm offended by everything.
Who am I kidding... I'm offended by everything.
This post was edited on 7/18/26 at 12:12 am
Posted on 7/17/26 at 11:11 pm to Recognizable Poster
Boiling crawfish makes no sense. Inefficient, doesn’t taste as good. Steaming is where it’s at.
I’m 40, I’ll boil them every year until I’m dead.
I’m 40, I’ll boil them every year until I’m dead.
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